Brownie Pudding
User Reviews
4.9
Brownie Pudding
Description
This recipe begins by melting unsalted butter and setting it to cool. A mix of cocoa powder, flour, and salt is sifted to ensure smoothness. Eggs and sugar are beaten until pale and thick, providing air for lightness. The dry ingredients and melted butter are carefully incorporated without overmixing. Baking the batter in a buttered dish placed in a water bath promotes even, gentle cooking that results in a moist center and tender crumb.
The resulting brownie pudding is rich, with a deep chocolate flavor and vanilla tones from the bean paste. It can be dusted with powdered sugar if desired. The texture differs from traditional brownies by being softer and more custard-like while remaining chocolaty and satisfying.
This recipe can be adapted by substituting almond flour for all-purpose flour or using almond extract instead of vanilla for variation.
Ingredients
- 1 cup butter unsalted, 8 ounces
- 3/4 cup cocoa powder unsweetened
- 1/2 cup all-purpose flour or cake flour
- 1/4 tsp salt
- 4 egg large
- 2 cups granulated sugar
- 1 tsp vanilla bean paste or the seeds from one vanilla bean. You can also use vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F and butter an 9x12 inch oval baker (2 qt) You can also use an 8x8 baking dish. Make sure you have a larger baking dish or roasting pain handy that your baker will fit into for making a water bath.
- Melt the butter on the stovetop or in the microwave. Set aside, and allow it to cool.
- In a small bowl, mix the cocoa powder, flour, and salt. Whisk or sift it well to get out any lumps in the flour or cocoa powder. Set aside.
- In a stand mixer with the paddle attachment, or with a pair of electric beaters, beat the eggs and the sugar together for 5-10 minutes on medium-high speed. You want the mixture to be very pale yellow and thick. I went for about 7 minutes.
- Turn the mixer speed down to low, and slowly add the vanilla bean paste, and then the cocoa powder mixture.
- Then, in a steady stream, add the melted butter. When everything is just mixed together, turn off the mixer.
- Give the batter one last mix by hand, scraping the sides and bottom of the bowl to make sure everything is well incorporated. Pour the batter into your prepared baking dish.
- Place your water bath pan on your oven rack. Place your baking dish inside it, and then add hot water (from your tap, or heated in a kettle) so that it comes up about halfway up the sides of the brownie baking dish.
- Bake for 1 hour. The edges will be firm, but the center will still be soft, and it's best to under-bake rather than over do it with this cake. Remove from the oven and allow to cool at least partially before serving. Can be served warm, at room temp, or cold, however you like it! It will be the goo-iest and most pudding-like while it's still warm.
Notes
- Use almond flour or any nut meal as a gluten-free substitute for all-purpose flour if desired.
- Vanilla bean paste can be replaced with almond extract or omitted completely based on preference.
- Ensure a gentle water bath to avoid overbaking and keep texture moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 477kcal | 24% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 109mg | 5% |
| Potassium | 169mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 828IU | 17% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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